Pork Tenderloin with Blackberry Wine Sauce

by Sally on July 24, 2012 · 5 comments

in Beef & Pork, Sauces & Condiments

Dark purple, finger staining, sweet summer blackberries. Everywhere I turned it was blackberries. It’s fun when inspiration hits for a new recipe. With blackberries piled high at the market, a jar of good blackberry jam in the pantry, and a friend who said something about making a blackberry sauce, it all came together.

Pork and Fruit – A Classic Combination

Pork and fruit are a classic combination. Think of prosciutto and melon, ham and pineapple, pork roasts with apples, peaches, figs or cranberries. Whether dried fruit or fresh, pork and fruit compliment each other beautifully. Why not blackberries?

I’d been making this new blackberry wine sauce for the past few weeks with great results and couldn’t wait for someone else to try it out. Then I got an emergency cooking email from a friend. She needed a menu for a dinner party, fast. Not too difficult, had to be delicious and elegant enough for her special guests.

Pork Tenderloin – Fast, Lean, Easy

In situations like this, my first thought is always pork tenderloin. Pork tenderloin is lean, easy and fast to prepare. It works equally for elegant or casual dinners and lends itself to a variety of fabulous sauces. It was also the perfect opportunity to introduce my new sauce recipe.

Easy Sauce – Blackberries, Wine and Jam

This sauce is a gorgeous deep purple. The texture, chunky from the berries. The flavor, not too sweet, tempered by shallots, garlic and red wine. Its easy to make and leftovers will last the better part of a week in the refrigerator…if you have any leftovers.

For the fruit spread, I use a high quality, lower sugar jam. I love the jams from Mountain Fruit in Chico, California. Their jams explode with pure fruit flavor and are lower in added sugar than many others. For wine, I use Merlot in this recipe, but other red wines will work.

The centerpiece of Christine’s menu was this pork tenderloin with blackberry wine sauce. She emailed me after the party and told me two guests admitted they never really ate pork tenderloin, only to happily enjoy second helpings. Now that’s what I like to hear! Happy guests make for a happy hostess and a successful dinner.

Take advantage of summer blackberries and try this easy sauce. it works beautifully with roast salmon too. No fresh blackberries? Frozen, thawed blackberries will work as well.

For tips on trimming pork tenderloin, see photos in this post.

Pork Tenderloin with Blackberry Wine Sauce

This sauce is a gorgeous deep purple. The texture, chunky from the berries. The flavor, not too sweet, tempered by shallots, garlic and red wine. Its easy to make and leftovers will last the better part of a week in the refrigerator…if you have any leftovers. It’s great over pork tenderloin and also salmon.

Serves: 4


  • 2 tablespoons olive oil
  • 1 medium shallot, chopped fine
  • 2 small cloves of garlic, chopped fine
  • 2 cups (500 ml) dry red wine, such as a Merlot
  • 8 ounces (250 grams) blackberries (fresh or frozen, thawed)
  • 4 tablespoons blackberry fruit spread (like Mountain Fruit Oh! Berries)
  • 1½ tablespoons Balsamic vinegar
  • 1 ½ – 2 pounds (700 grams – 900 grams)
  • Salt, black pepper, granulated garlic to taste
  • 2 teaspoons olive oil


  1. Remove pork tenderloin from the refrigerator and unwrap about 45 minutes ahead of time to get the chill off. With a thin, sharp knife, slice off any silverskin and any extra fat. Set aside until ready to sear and roast.
  2. Start the sauce. Place a small saucepan over medium-low heat and add olive oil. When oil is warm, add the shallot and cook until it’s a light golden color. Add garlic and cook 1 minute. Add wine and bring to a boil. Reduce wine by about half.
  3. Turn heat to low and add the blackberries, jam and Balsamic. Stir and cook a few minutes until the sauce is thickened. Turn heat off and allow the sauce to hold while you cook the pork tenderloin.
  4. Pre-heat oven to 425 degrees (218 C). Cover a rimmed baking sheet with foil. Season pork with salt, pepper and granulated garlic. Drizzle with olive oil and roll the pork around to coat it. Heat a skillet or sauté pan over medium heat until hot. Sear the pork until golden brown on all sides. Place the pork on the foil-covered baking sheet and place in the oven. Roast until the pork reaches 145 degrees internally, about 7-8 minutes. Measure it with a digital thermometer. Allow the pork to stand for a few minutes to absorb the juices. Then slice and offer the blackberry wine sauce beside the pork tenderloin.

Other Links:

If you want to try and make homemade jam, here is a recipe from Carrie at Deliciously Organic. She uses strawberries, but I’ll bet blackberries would be equally great. I want to try this recipe with blackberries.

Mountain Fruit Co. in Chico, Ca.  Look for their fruit spreads at better grocery stores.

Try this with creamy mashed potatoes and broccolini

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{ 5 comments… read them below or add one }

1 Ann Mah July 25, 2012 at 1:46 am

Oh, the COLOR of that sauce is gorgeous!


2 Shut Up & Cook July 25, 2012 at 7:02 pm

Beautiful, beautiful as per usual!


3 Madonna July 30, 2012 at 9:49 pm

This sounds so good. Another to add to the list.

FYI – I think you may have a broken link regarding trimming pork tenderloin. Not sure if it is from your end or mine.


4 Sally July 31, 2012 at 10:29 am

All fixed Madonnna. Thanks!


5 Amy August 17, 2012 at 8:09 am

It is official – this has replaced my families favorite dish! And they are requesting it regularly. Thanks so much Sally!


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